Production of food and raw materials in form of powder is very important for the food industry. By dehydrating ingredients and turning them into powders we extend their shelf life and prevent spoilage. Encapsulation of food powders increases the resistance of components and protect against external influences (heat, humidity, light ...). With encapsulation we can control the release of active ingredient and therefore their action, that way we can mask the negative characteristics of products such as taste. In this work some methods of encapsulation are listed and described: spray drying, extrusion, centrifugal extrusion, molecular inclusion in cyclodextrin, coacervation, air suspension coating, spray cooling and spray chilling, centrifugal suspension separation, cocrystallization ...